Matcha Eclairs with Pastry Cream and No Craquelin

A matcha eclair depends on two textures: a dry choux shell and pastry cream that's thoroughly chilled. There's no craquelin topping here. If you don't want to pipe or fill pastry, some individual matcha cakes go straight into a pan.

This batch makes eight eclairs, with about 4 tsp (8 g) matcha in the cream. Allow at least 3 hours, including resting and cooling, before filling them.

• Preparation 45 minutes
• Baking 35 minutes
• Resting at least 60 minutes
• Cooling at least 40 minutes
• Total time at least 3 hours
• Makes 8 eclairs
• Tools a saucepan, two bowls, a shallow dish, a whisk, a fine sieve, a spatula, two piping bags, a baking sheet, plastic wrap, parchment paper, a rack, and an oven

Start with the cream so it can chill while you shape and bake the choux. The 35 minutes of baking refer to the oven; heating the cream and drying the dough in the pan are part of the 45 minutes of preparation. We sell Essence for baking, though another cooking matcha can work.

Matcha eclair ingredients

• 1 1/4 cups (300 ml) milk for the cream
• 2 egg yolks, about 1.4 oz (40 g), for the cream
• 2.1 oz (60 g) sugar for the cream
• 0.88 oz (25 g) cornstarch for the cream
• About 4 tsp (8 g) matcha for the cream
• 0.7 oz (20 g) butter for the cream
• About 1/2 cup (125 ml) water for the choux dough
• 1.8 oz (50 g) butter for the choux dough
• About a generous pinch (1 g) salt for the choux dough
• 2.6 oz (75 g) wheat flour for the choux dough
• 2 eggs, about 3.5 oz (100 g) without shells, for the choux dough

How to make matcha eclairs without craquelin

1. Sift 0.88 oz (25 g) cornstarch and about 4 tsp (8 g) matcha into a bowl.
2. Whisk 2 egg yolks, about 1.4 oz (40 g), with 2.1 oz (60 g) sugar in a second bowl.
3. Mix the sifted dry ingredients into the yolks.
4. Heat 1 1/4 cups (300 ml) milk in a saucepan until it begins to simmer.
5. Pour half the hot milk over the yolk mixture, whisking as you go.
6. Pour the mixture back into the saucepan with the remaining milk.
7. Whisk over medium heat until thickened.
8. Keep it at a gentle boil for 1 minute, whisking throughout.
9. Remove from the heat and stir in 0.7 oz (20 g) butter.
10. Spread the cream in a shallow dish.
11. Press plastic wrap directly against its surface.
12. Refrigerate the cream for at least 60 minutes, until completely cold.
13. Preheat the oven to 390°F (200°C).
14. Heat about 1/2 cup (125 ml) water, 1.8 oz (50 g) butter, and about a generous pinch (1 g) salt in the saucepan until boiling.
15. Take the saucepan off the heat.
16. Add 2.6 oz (75 g) wheat flour all at once.
17. Stir vigorously until the dough forms a ball.
18. Return the pan to low heat and stir for 1 minute to dry the dough.
19. Transfer the dough to a bowl.
20. Let it cool slightly for 5 minutes.
21. Beat 2 eggs, about 3.5 oz (100 g) without shells, in a bowl.
22. Mix half the beaten eggs into the dough.
23. Add the rest of the eggs until the dough is smooth and holds its shape.
24. Transfer the dough to a piping bag.
25. Line a baking sheet with parchment paper.
26. Pipe eight strips of dough about 4 inches (10 cm) long, leaving about 1.6 inches (4 cm) between them.
27. Bake for 15 minutes at 390°F (200°C) without opening the oven.
28. Lower the oven to 340°F (170°C) without opening the door.
29. Continue baking for 20 minutes without opening the oven.
30. Let the shells dry for 5 minutes in the switched-off oven with the door ajar.
31. Transfer the shells to a rack.
32. Cool for another 35 minutes on the rack.
33. Transfer the cold cream to a clean piping bag.
34. Use the piping tip to make two small holes under each shell.
35. Fill each shell through both holes until it feels slightly heavy in your hand.

That minute of drying the dough in the saucepan helps the piped eclairs keep their shape. We consider it as important as cooling the shells. If they're still warm, wait before adding the cream; heat would soften it.

Which matcha works in eclair pastry cream?

For this cream cooked with milk and sugar, we choose Matcha Essence powder. The cream doesn't need a powder chosen for drinking on its own with water. Sift about 4 tsp (8 g) with the cornstarch to disperse the tea without green clumps.

How do you keep eclairs long and even?

Pipe eight strips about 4 inches (10 cm) long, keep the oven closed while they bake, then dry the shells as directed. Unlike matcha cream puffs, which are filled from the top, we make two small holes under each eclair to reach the ends. A single hole could fill the center and leave the ends empty.

Our tip. If serving is delayed, keep the filled shells refrigerated. Fill them as close to serving as you can: over time, the cream softens their crispness.

Allergens. The cream and choux dough contain milk, eggs, and wheat (gluten).